I make waffles most weekends—and if I don’t, I feel a little regret. We have two waffle makers and our fridge is perpetually stocked with buttermilk. You can usually find a leftover waffle or two in there, ready for a quick toast whenever the urge strikes. And whenever we have people over for a meal before 1 p.m., they get waffles. This recipe is adapted from the base of Kenji Lopéz-Alt's <a href="https://www.seriouseats.com/recipes/2014/01/bacon-cheese-scallion-waffle.html">Bacon, Cheese, and Scallion Waffles</a> on Serious Eats</a> (just with more butter).

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